Preparation Steps

• Start by whipping the heavy cream, powdered sugar, and vanilla extract together in a large mixing bowl. Use an electric mixer on medium speed until soft peaks form. This should take about 3-4 minutes. Be careful not to over-whip, or the cream will turn grainy.
• Cut the vanilla sponge cake or pound cake into small cubes. If you prefer a softer texture, lightly drizzle the cake cubes with a bit of fruit juice or simple syrup to add moisture.
• Wash, peel, and dice your chosen fruits. Try to keep them uniform in size so that each spoonful of the trifle has a balanced combination of flavors.
• Take small glass cups or dessert jars and begin layering your ingredients: for the Cake Layer, add a few cake cubes at the bottom of each glass; for the Cream Layer, spoon or pipe a layer of whipped cream over the cake; for the Fruit Layer, add a handful of mixed fruits over the cream; repeat the layers until the glass is filled, finishing with a final dollop of whipped cream and a few fruit pieces on top.
• For a beautiful finishing touch, garnish each mini trifle with a fresh mint leaf and a few extra fruit slices. Serve immediately or refrigerate until ready to enjoy.